Hot Mustard

• 3 Tbsp brown mustard seed
• 3 Tbsp yellow mustard seed
• 1/4 tsp tumeric
• 3 allspice berries
• 1/4 tsp fresh ground black pepper
• 3/4 tsp salt
• 4 cloves garlic
• 1/2 tsp red chili powder
• 1 Tbsp brown sugar, honey, or agave syrup.
• 3 Tbsp vinegar
• 2 Tbsp brandy, or sherry
• 1/3 c water

We want 3 Tbsp vinegar, then 1/2 cup total more liquid. It could be all wine, but since I rarely have wine in the house, I use a combination of brandy and water.

Grind dry ingredients in large mortor and pestle (molcajete/tejolote).
Crush garlic to a paste in the dry ingredient powder.
Add wet ingredients in a reaction free container, and refrigerate for at least 24 hours. Mustard is quite bitter until the vinegar has done it's work.

I think this would be excellent with some horseradish, but I have not tried that yet. I'd get fresh horshradish root, and grind it into a paste along with the garlic.